Rosy apples and pot-bellied pumpkins are frequent neighbors on the kitchen table. They make casseroles and pastries, jam and even juices.
One of the brightest combined recipes is, perhaps, pies. Moreover, they have a wonderful property.
Hot, hot in the heat, and lying down even for a couple of days, they are equally tasty, although they are completely different. If the fans of hot and cold pumpkin-apple pies start a dispute with you, feel free to demand to recognize a draw and start pies immediately.
Pies with pumpkin and apples - the general principles of cooking
• Pumpkin and apples are shredded in pies. The pulp of the vegetable and fruit is cut into small pieces, rubbed into shavings, and in the presence of a blender, beat in mashed potatoes. Sometimes pumpkin and apples are pre-stewed or baked.
• Chopped pumpkin and apple pulp are added to the dough or mixed with it. Often apples are put in the filling, and the dough is kneaded with pumpkin.
• Forms with pumpkin and apple tarts are placed in the oven, already warmed up to the recommended temperature. Baking time depends on the specific type of cake and is always indicated in the recipe. The optimum temperature in the oven should not exceed 180 degrees. The readiness of the products is checked by piercing the surface with a wooden stick.
Pumpkin Pie with Apples
Ingredients:
• kernels of nuts, peeled - 50 gr.;
• 500 gr. Pumpkins
• 400 gr. high-quality flour;
• 50 gr. natural, creamy oils;
• pack of factory cultivator;
• 1/4 teaspoon of cloves, cinnamon, coriander and salt.
Filling:
• 350 gr. peeled apples;
• 1 gr. vanillin crystals;
• ground cinnamon - to taste;
• 50 gr. sugar.
Cooking method:
1. Separate the pulp of pumpkin from the fiber with seeds, peel. Cut the vegetable into large slices, arrange the pieces on a baking sheet and bake at 180 degrees until completely softened. Put on a sieve, cool slightly and grind.
2. Grind walnuts in a coffee grinder or beat them well with a blender.
3. Add pumpkin puree soft, butter, spices, nuts and mix well. Then pour the cultivator with flour and thoroughly, slowly, knead the dough.
4. After cleaning the apples, cut them into thin slices and dip the slices into the water slightly acidified with lemon so that they do not darken.
5. Separate 3/4 of the kneaded dough and evenly cover the bottom with a round shape, diameter up to 25 cm, form small sides. To prevent the cake from sticking, first line the bottom of the mold with parchment.
6. On top of the dough, evenly spread the apple slices, sprinkle them with sugar and slightly mash cinnamon mixed with vanilla.
7. Chop the remaining dough chaotically on the apple filling, tearing it in small pieces.
8. Place the mold in the oven and bake, keeping the heat at 180 degrees, for half an hour.
Tender pumpkin pie with apples
Ingredients:
• four eggs;
• one and a half glasses of flour;
• a spoon of a cultivator;
• a full glass of refined sugar;
• apples - 3 pcs.;
• 150 gr. thickened cream or butter;
• crystalline vanillin - 1 tsp;
• 200 gr. pulp of ripe pumpkin;
• cinnamon powder - 1/3 tsp
Cooking method:
1. Grate hard pumpkin pulp with a coarse grater. After peeling the apples, cut them into thin short straws or small pieces and mix with chopped pumpkin.
2. Sprinkle cinnamon on the filling, pour a tablespoon of sugar in a separate bowl, and add the rest to the filling and mix thoroughly.
3. Gently breaking the eggs, separate the whites and yolks separately. Beat the whites with a small pinch of salt until a dense foam is obtained, mash the yolks until white, adding sugar.
4. Add melted butter to the yolks and mix thoroughly with a whisk or whisk with a mixer at low speed.
5. Add the cooked butter mass to the whipped whites and mix with gentle movements, from the bottom up.
6. Continuing to gently stir the resulting air mixture, gradually introduce the seeded twice and a cultivator with flour. It should turn out a gentle "airy" dough.
7. Put butter on the bottom and round walls, about 22 cm in diameter, and sprinkle with dry semolina. Remove excess cereals by gently shaking the container upside down over the sink.
8. In a baking dish, place half of the dough in an even layer. Spread the whole filling on top and cover it with the remaining dough, carefully leveling it with a moistened spoon.
9. Put the bake in the preheated oven and check the readiness of the cake, punctures match or toothpick after 40 minutes.
Curd pie with pumpkin and apples under meringue
Ingredients:
• white baking flour - 360-400 gr.;
• 75 gr. refined sugar;
• 1 egg;
• butter "Farm" butter - 50 gr.;
• 20% sour cream - 100 gr.;
• ripper - 1 sachet.
Filling:
• 300 gr. peeled and peeled pumpkin seeds;
• 200 gr. sweet and moderately sweet apples;
• a pound of elastic 9% cottage cheese;
• 100 gr. white sugar;
• half a small thin-skinned lemon.
For cream:
• 125 gr. powdered sugar;
• two raw proteins.
Cooking method:
1. Put the oil in advance in the freezer and freeze it well.
2. Combine the granulated sugar with sour cream, pour in the egg, beat well and grate the frosted oil in the resulting mass with a coarse grater.
3. Add a little salt, pour in a cultivator and sifted flour. Knead a dough that does not stick to the dishes and place it in a bag in the freezer for half an hour.
4. Pour half a glass of water into a deep saucepan, add freshly squeezed lemon juice. Pour half the sugar, dip the chopped pumpkin and chopped apples of the same size, without skin. Stew vegetables and fruits on a small fire until the slices are completely softened, cool.
5. Add the remaining sugar to the cottage cheese and mix. Twist in a meat grinder or beat to a mushy mass with a blender.
6. In a separate bowl, also with a blender, beat the cooled slices of pumpkin and apples in mashed potatoes. Combine the curd and fruit mass.
7. Roll out the dough in the cold circle a little wider than the shape and shift into it, slightly lifting the edges on the walls. Cover the layer with parchment paper, sprinkle a handful of dried peas on top and set to bake at 180 degrees.
8. After 20 minutes, remove the workpiece from the oven, carefully remove the parchment with peas and return the cake back for another 15 minutes.
9. After that, again remove the sand billet from the oven, put the cooked filling into it and send the cake to bake.
10. After twenty minutes, cover the surface of the product with whipped sugar powder and bring to readiness. The cake can be reached when the protein mass gains a creamy tint.
Quick and easy pumpkin and apple pie without kneading dough
Ingredients:
• a full glass of semolina;
• unrefined sugar - 200 g .;
• 160 gr. wheat flour;
• a pound of juicy pumpkin pulp;
• four large apples;
• finely ground cinnamon - 1 / 3h. l .;
• sweet cream butter - 100 gr.;
• quicklime baking soda - 1/2 tsp.
Cooking method:
1. Having peeled fruits and seeds, rub them individually with a coarse grater.
2. In a suitable size bowl, sift the flour, add the semolina and all the sugar, cinnamon and soda, mix. Divide into 3 equal parts.
3. Rub a small form or thick-walled pan without a handle with butter and distribute a third of the bulk mass along the bottom.
4. From above lay out and carefully level pumpkin chips, cover it with a part of loose “dough”. Put grated apples on top of it and cover them with the remaining loose mixture.
5. On the entire surface of the future pie, spread the butter as evenly as possible. You can freeze it in advance and grate it with large cells.
6. Place the cake pan on the middle level of the oven warmed up to 180 degrees and bake for 50 minutes.
Pie with pumpkin and apples - "Colors of Autumn"
Ingredients:
• pasteurized milk - 50 ml;
• four spoons of any honey;
• egg;
• 100 gr. unrefined sugar;
• 8 tablespoons of water;
• 2 apples;
• peeled pumpkin pulp - 500 gr.;
• purchased cultivator - 1 tsp;
• 350 gr. wheat flour of high quality.
Cooking method:
1. First chop the pulp into cubes and then chop the blender. You can rub it with the smallest grater. After washing the apples, cut them to remove the cores and cut into neat thin slices, leave the peel.
2. In the milk, stir the sugar, pour in the egg, add the cultivator, whisk thoroughly. Enter the pumpkin with flour and beat well with a whisk or a blender again. You can use a mixer.
3. Any refractory form, with a diameter of about 20 cm, grate with butter and sprinkle with ground crackers. Pour the dough and smooth its surface with a spatula.
4. From above, carefully lay the apple slices peeled upwards in a spiral, squeeze the pulp a little so that it slightly sinks into the dough.
5. Put the roasting pan for 50 minutes in the oven, keeping the temperature in it 180 degrees.
6. Mix honey with water, place on moderate heat. While stirring continuously, boil for a minute and turn off the heat. Pour pastries with the resulting syrup 10 minutes before being cooked.
Pie with pumpkin and apples - "Autumn Mannik"
Ingredients:
• finely grated pumpkin - 1 cup;
• half a glass of sugar;
• one glass of medium-fat kefir;
• a glass of crushed apples;
• wheat flour - 120 gr.;
• two eggs;
• fresh semolina - 200 gr.;
• 100 gr. cream thick, homemade;
• a handful of light raisins;
• refined lean oil - 2 large spoons;
• ripper - 2 spoons;
• a third of a spoon of crushed cinnamon in a mortar.
Cooking method:
1. Pour semolina into slightly warmed kefir, mix and let stand for at least half an hour. The longer the mixture stands, the better the semolina will swell, and its grains will not be felt in the cake.
2. Squeeze grated pumpkin pulp lightly and mix it with chopped apples and sugar.
3. Pour raisins with hot water for 10 minutes, then squeeze it and dry it.
4. Mix the flour sifted through a sieve with a cultivator and cinnamon.
5. On a small fire or using a water bath for the same purpose, melt the butter, cool it slightly, and beat well with eggs.
6. In the swollen semolina, add the apple-pumpkin mixture and raisins. Pour in the eggs beaten with butter, pour in the flour with the other ingredients added to it, and knead the dough. Add vegetable oil and mix immediately.
7. Apply a thin layer of cream to the walls and bottom of the mold, sprinkle with breadcrumbs and brush off the leftovers.
8. After that, pour the dough into the prepared form and place it in the oven. Baking time 40 minutes.
Pies with pumpkin and apples - cooking tricks and useful tips
• Obligatory, and best of all, sifting flour. This will saturate it with air, which will give extra ease to baking.
• If you need to add soda or baking powder to the dough, mix the powder with flour and only then sift it. So they better disperse in the test.
• Be sure to apply a layer of butter on the bottom and walls of the molds. This will prevent the product from sticking and greatly facilitate the removal of the finished cake from the mold.
• If the pastry is still sticking, place the mold on a damp rag, such as a towel. After a quarter of an hour, the bottom will become a little damp and the product itself will slip out.
